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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 2 cups Arni flowers
  • 2 cups Chash/buttermilk
  • 1.5 tablespoons besan
  • 1-2 tablespoons ghee
  • 1/2 teaspoon jeeru/cumin seeds
  • 1 teaspoon minced garlic
  • 1 tablespoon minced ginger-green chilli
  • 1/4 teaspoon haldi/turmeric powder
  • 1 tablespoon jaggery
  • salt to taste

Method
 

  1. Prepare the flowers by removing the sepal, stem and stigma.
  2. To the buttermilk, add the besan flour. Whisk it to lump-free mixture.
  3. Over a medium flame heat 1/2 tablespoon of ghee in a kadai, stir fry the flowers for a minute or so. Remove them in a small plate.
  4. To the remaining ghee add the garlic, saute it for couple of minutes. Add the cumin seeds and once they release aroma, add the minced ginger and garlic. Saute for a minute, add the turmeric cook for a minute.
  5. Add the buttermilk to the tempering. Also add the jaggery. Cook and stir till the Kadhi thickens.
  6. Tip in the stir-fried flowers. Mix in the salt. Cook the kadhi for couple of minutes and turn off the flame.
  7. Enjoy the Arni na Phool ni kadhi with any millet flatbread of your choice.